Rebaudioside b and derivatives

ABSTRACT

The invention describes compositions that include a stevia sweetener and a salt of a steviol glycoside, wherein the concentration of the components provide an improved taste profile where bitterness, after taste and/or lingering of the stevia sweetener is decreased or eliminated.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a Continuation Application of U.S. application Ser.No. 15/707,837, filed Sep. 18, 2017, which is a Continuation ofapplication Ser. No. 13/422,170, filed Mar. 16, 2012, now U.S. Pat. No.9,795,156, which claims benefit under 35 U.S.C. § 119(e) to U.S.Provisional Patent Application Ser. No. 61/453,642, filed Mar. 17, 2011,entitled “Rebaudioside B and Derivatives”, the contents of which isincorporated herein by reference in its entirety.

FIELD OF THE INVENTION

The invention relates generally to compositions of stevia basedsweeteners that include a salt form of rebaudioside B. It is believedthat the use of salt forms of rebaudioside B helps to eliminate theassociated bitter aftertaste associated with stevia sweeteners.

BACKGROUND OF THE INVENTION

Stevia is a genus of about 240 species of herbs and shrubs in thesunflower family (Asteracese), native to subtropical and tropical SouthAmerica and Central America.

The species Stevia rebaudiana Bertoni, commonly known as sweet leaf,sugarleaf, or simply stevia, is widely grown for its sweet leaves. Theleaves have traditionally been used as a sweetener. Steviosides andrebaudiosides are the major constituents of glycosides found in theleaves of the Stevia plant.

Stevia extracts generally contain a high percentage of the glycosides ofthe diterpene steviol. The leaves of Stevia rebaudiana contain 10different steviol glycosides. Steviol glycosides are considered highintensity sweeteners (about 250-300 times that of sucrose) and have beenused for several years in a number of countries as a sweetener for arange of food products. Stevioside and rebaudioside A are the principalsweetening compounds and generally accompanied by smaller amounts ofother steviol glycosides. The taste quality of rebaudioside A is betterthan stevioside, because of increased sweetness and decreased bitterness(Phytochemistry 68, 2007, 1855-1863).

The structures and chemical abstract service registry numbers forsteviol and its glycosides that are the main sweetening agents of theadditive steviol glycosides are shown below:

Compound name C.A.S. No. R₁ R₂  1 Steviol 471-80-7 H H  2 Steviolbioside41093-60-1 H β-Glc-β-Glc(2→1)  3 Stevioside 57817-89-7 β-Glcβ-Glc-β-Glc(2→1) | β-Glc(3→1)  4 Rebaudioside 58543-16-1 β-Glcβ-Glc-β-Glc(2→1) A | β-Glc(3→1)  5 Rebaudioside 58543-17-2 Hβ-Glc-β-Glc(2→1) B | β-Glc(3→1)  6 Rebaudioside 63550-99-2 β-Glcβ-Glc-β-Rha(2→1) C | β-Glc(3→1)  7 Rebaudioside 63279-13-0β-Glc-β-Glc(2→1) β-Glc-β-Glc(2→1) D | β-Glc(3→1)  8 Rebaudioside63279-14-1 β-Glc-β-Glc(2→1) β-Glc-β-Glc(2→1) E  9 Rebaudioside438045-89-7 β-Glc β-Glc-β-Xyl(2→1) F | β-Glc(3→1) 10 Rubusoside63849-39-4 β-Glc β-Glc 11 Dulcoside A 64432-06-0 β-Glc β-Glc-α-Rha(2→1)

Steviol glycoside preparations awe generally white to light yellowpowders that are freely soluble in water and ethanol. The powders can beodorless or have a slight characteristic odor. Aqueous solutions are 200to 300 times sweeter than sucrose under identical conditions. With itsextracts having up to 300 times the sweetness of sugar, stevia hasgarnered attention with the rise in demand for low-carbohydrate,low-sugar food alternatives.

Medical research has also shown possible benefits of stevia in treatingobesity and high blood pressure. Because stevia has a negligible effecton blood glucose, it is attractive as a natural sweetener to people oncarbohydrate-controlled diets.

Stevia sweeteners, for example, rebaudioside A (RA), one of the steviolglycosides, is regarded as a promising substitute of sugar, but it stillhas some drawbacks. When it is dissolved in an aqueous solution, thereis a significant taste profile that differs from sugar, such as slowonset, bitterness and a lingering aftertaste. These drawbacks are someof the reasons that have resulted in unsatisfactory acceptable byconsumers for stevia sweeteners, such as RA. The taste profile hasbecome a key barrier to the use of stevia sweeteners in food or beverageapplications, even if it has been approved as a food additive by theFDA. It is generally recognized that some impurities in steviasweeteners are related to the aforementioned disadvantages. In recentyears, a great deal of focus has been on obtaining a high purity of RA,from the initial 50%, 80%, 90% to the present 95%, 97%, 99%, up to 100%.However, with regard to 100% purity, sensory tests still show that a 200ppm aqueous solution cannot bring a perfect taste close to sugar, andbitterness and aftertaste issues appear strongly at higherconcentrations, for example, at a 500 ppm concentration. As a sweetenerand as a promising sugar substitute, the taste of RA etc. must befurther improved in order to meet sensory requirements for itsapplications in food and beverage, especially for use at highconcentrations.

Therefore, a need exists for an improved stevia sweetener that overcomesone or more of the current disadvantages noted above.

BRIEF SUMMARY OF THE INVENTION

The present invention surprisingly finds rebaudioside B (RB) providesthe ability to mask, decrease or eliminate bitterness in stevia extractcompositions. In particular, compositions that contain steviolglycosides typically have a bitter aftertaste. This masking of thebitterness is by the incorporation of a specific amount of RB, relativeto the given composition. Generally this is from about 1 to about 30weight percent RB to the remaining weight of the composition.

Rebaudioside B (RB) salts are described herein as well as methods toprepare RB salts and solutions of RB salt(s) that can have highconcentrations of RB salt(s) and remain stable a low pH values. The saltof RB can be used by itself as a sweetener and is less bitter than otherstevia glycosides (excluding RD), such as RA. Alternatively,compositions that include a salt of rebaudioside B, with one or moresteviol glycoside(s). such as steviol, steviolbioside, stevioside,rebaudioside A (RA), rebaudioside B (RB), rebaudioside C (RC),rebaudioside D (RD), rebaudioside E (RE), rebaudioside F (RF),rubusoside and dulcoside A are also sweet and have improved tastecharacteristics over those compositions without the RB salt. Theresulting RB salt containing compositions, with or without additionalsteviol glycosides address one or more of the above-identified currentdisadvantages of stevia sweeteners.

The present inventors surprisingly found that aqueous salts of RBimproves the taste of stevia sweetener compositions. For example, a saltof RB without any additional steviol glycoside(s) or stevia extract(s)acts as a sweetener. Use of a salt of RB in combination with steviasweeteners improves the taste profile of the combination.

It has also been surprisingly found that a salt of RB, optionally with asteviol glycoside such as RA, remains stable at a pH of about 2.7. Thisis one important aspect of use of a RB salt since many beverages, suchas soda, have an acidic pH profile.

Rebaudioside B (RB) is one of the sweet components of Stevia, which canbe obtained from Stevia leaf by aqueous extraction, or a water-alcoholextraction, as a clear liquid. The purity of RB depends on the type ofextraction. The leaves of Stevia may differ in quantity depending onseveral factors, such as climatic conditions, soil type, light,irrigation methods, systems of cultivation, processing and storage. Ifnecessary, a purity of 90% or greater of RB can be provided by theextraction process. Compared with other steviol glycosides, RB has ashort on-set profile. Based on the characteristic, RB alone and mixturescontaining RB have a potential to be a substitute of the presentsweetener. e.g. RA is a good choice to sweeten food or beverage. When RAbe used with RB, the food or beverage would provide a better taste, ifthe customer require shorter on-set profile. Generally, purified RB isapplicable to many cases where sweetness and short on set profiles aredesired.

In another aspect, it has been surprisingly found that purified RBhaving a purity of at least 95% (e.g., 96%, 97%, 98%, 99%, 99.5%, 99.9%,99.99%, 100%) has suitable sweetness but a less bitter taste than RA.Thus combinations of RB with RA, for example, provide a sweetener with aless bitter aftertaste than RA alone. Surprisingly, RB actssynergistically with other sweeteners. This is noted as some literaturedescribes RB as a bitter substance.

While multiple embodiments are disclosed, still other embodiments of thepresent invention will become apparent to those skilled in the art fromthe following detailed description. As will be apparent, the inventionis capable of modifications in various obvious aspects, all withoutdeparting from the spirit and scope of the present invention.Accordingly, the detailed descriptions are to be regarded asillustrative in nature and not restrictive.

DETAILED DESCRIPTION

In the specification and in the claims, the terms “including” and“comprising” are open-ended terms and should be interpreted to mean“including, but not limited to . . . .” These terms encompass the morerestrictive terms “consisting essentially of” and “consisting of.”

It must be noted that as used herein and in the appended claims, thesingular forms “a”, “an”, and “the” include plural reference unless thecontext clearly dictates otherwise. As well, the terms “a” (or “an”),“one or more” and “at least one” can be used interchangeably herein. Itis also to be noted that the terms “comprising”, “including”,“characterized by” and “having” can be used interchangeably.

Unless defined otherwise, all technical and scientific terms used hereinhave the same meanings as commonly understood by one of ordinary skillin the art to which this invention belongs. All publications and patentsspecifically mentioned herein are incorporated by reference in theirentirety for all purposes including describing and disclosing thechemicals, instruments, statistical analyses and methodologies which arereported in the publications which might be used in connection with theinvention. All references cited in this specification are to be taken asindicative of the level of skill in the art. Nothing herein is to beconstrued as an admission that the invention is not entitled to antedatesuch disclosure by virtue of prior invention.

The phrase “stevia sweetener” as referred to herein, pertains to astevia extract that includes one or more steviol glycosides found in theStevia plant, especially, a stevia extract that comprises RA and one ormore steviol glycosides found in the Stevia plant. These include, butare not limited to components of Stevia such as steviol, steviolbioside,stevioside, rebaudioside A (RA), rebaudioside B (RB), rebaudioside C(RC), rebaudioside D (RD), rebaudioside E (RE), rebaudioside F (RF),rubusoside and dulcoside A.

Typically, the stevia sweetener comprises rebaudioside A andrebaudioside D, or rebaudioside A and stevioside, or rebaudioside A andrebaudioside B.

It has been surprisingly found that by increasing the amount ofrebaudioside B present in a composition that includes rebaudioside Aand/or other Stevia components such as steviol glycosides that have anaftertaste, that an increase of about 1% to 30% by weight ofrebaudioside B overcomes, decreases, eliminates or masks the aftertasteof rebaudioside A (and/or the components of a given composition thatcause an aftertaste). Up until the time of the present disclosure, ithad not been appreciated the rebaudioside B could weaken the aftertasteeffects of steviol glycosides, such as rebaudioside A. Rebaudioside A isa major component of stevia extracts.

In one aspect, the salt of RB with or without a steviol glycoside, suchas RA, remains stable at low pH. The term “stable” refers to theadvantage that the salt form of RB retains its taste profile at a pHbelow 7, in particular below about 6, and particularly below about 3. Itappears that stability is also imparted to steviol glycosides, such asRA, when combined with the salt of RB or when present as a salt form ofitself (e.g., salt form of RA, salt form of RD, etc.).

Additionally, the lingering profile of stevia sweetener is decreased oreliminated with the inclusion of a salt of RB, with or without one ormore surfactants.

Stevia sweeteners, such as rebaudioside A (RA), are suitable substitutesfor sugar. However, practical applications of RA are problematic. Thereis no increased perceived sweetness when RA is added to a food stuff orbeverage (“food products”) when greater than about 500 ppm of RA areused in the food products.

About 250 ppm RA provides maximum sweetness in an aqueous solution. Ifthe concentration of RA is increased above about 250 ppm, no linearrelationship between sweetness and concentration is found.

Some food applications, like sodas, e.g., cola, require a very highsweetness profile, especially at low pH values. For example, comparisonbetween aqueous solutions of 200 ppm and 500 ppm RA demonstrates thatsweetness is not increased as the concentration of RA is increased.Consequently, stevia sweetener(s) require a novel approach to achieveincreased sweetness at high concentrations of a sweetener.

The salts of rebaudioside B (RB) described herein can be used alone orin combination with various sweeteners to increase sweetness, and/or toreduce or eliminate bitterness, and/or to reduce or eliminateaftertaste, and/or reduce or eliminate lingering aftertaste and/orprovide a sweetness profile similar to that of sugar. The novelcarboxylic acid salts described herein have the general formula (I):

wherein M is any suitable cation that can replace a hydrogen atom, suchas an alkali metal or alkaline earth metal, an amino acid, an ammoniumion, etc. and R is a hydrogen or a sugar moiety.

In one aspect, M is a sodium ion, ammonium, lithium or a potassium ion.

In another aspect, M is a magnesium, calcium, strontium or barium ion.

In one aspect, the sugar of the RB moiety is a monosaccharide or anoligosaccharide. Suitable monosaccharides include, for example, glucose(dextrose), fructose (levulose), galactose, rhamnose, xylose and/orribose. In another aspect, the sugar can optionally be sucrose, maltose,lactose, -glucose-glucose, -glucose(-glucose)-glucose,-glucose(-rhamnose)-glucose.

Stevia contains some components of steviol, such as those represented byformula (II):

When the R groups are varied, compounds of Formula II are provided inTable 1.

R Formula II Hydrogen Steviol β-Glc-β-Glc(2→1) Steviolbioside

Rebaudioside 8

Steviol and its derivatives, such as rebaudioside B (RB), as naturalcomponents in stevia extract, are encompassed by Formula II.

Table 1 lists components that naturally occur in stevia extracts. R canalso represent other groups, as a result, the corresponding Formula IIis not limited within compounds naturally occurring in stevia. Forexample, when R is β-Glc, Formula II means steviolmonoside, which doesnot naturally exist in stevia extract.

Referring now to Formula II, R can be a monosaccharide or anoligosaccharide.

Suitable monosaccharides include glucose (dextrose), fructose(levulose), galactose, rhamnose, xylose and/or ribose.

Suitable oligosaccharides include sucrose, maltose, lactose,-glucose-glucose, -glucose(-glucose)-glucose,-glucose(-rhamnose)-glucose.

For example, when R is -glucose(-glucose)-glucose, and M is potassium,formula I means potassium salt of rebaudioside B.

When R is -glucose(-glucose)-glucose, and M is sodium, Formula Iprovides the sodium salt of rebaudioside B.

When R is -glucose(-glucose)-glucose, and M is potassium, Formula Iprovides the potassium salt of rebaudioside B.

Preparation of Carboxylic Acid Salts.

A method is also disclosed herein to prepare the novel compounds asshown in Formula I.

Compounds within the scope of Formula II provide a group of derivativesof steviol, and include a carboxylic acid. Therefore, basic substances,such as amines, amino acids, metal hydroxides and the like, can reactwith the carboxylic acid. When the basic substance is one of a groupincluding hydroxide ions of M, oxide of M, carbonate of M or bicarbonateof M, and then compounds of Formula I are prepared. Generally, thereaction between the carboxylic acid and base is in an aqueousenvironment.

Suitable base materials include, but are not limited to oxides ofmetals, carbonates of metals and bicarbonates of metals. Such materialsinclude, for example, NaOH, KOH, Na₂O, K₂O, Na₂CO₃, K₂CO₃, NaHCO₃ orKHCO₃.

In aqueous environment, carboxylic acid containing steviol glycosidessuch as steviol, steviolbioside, or rebaudioside B can react with one ofthe hydroxides of M, oxides of M, carbonates of M or bicarbonates of M,to provide compounds of Formula I.

Under appropriate basic conditions, RA can be converted into RB which inturn can then be converted into a salt of RB. Likewise, rebaudioside Dcan also be converted into RB.

In view of different processing for food or beverage, simple blends ofRA, RB and/or RD with base can achieve the same or similar result ascompound of formula I. For example, a blend of RA with KOH (1:1 on amolar bias) undergoes heating process, e.g. high temperature cooking andcan have the same effect as using the potassium salt of RebB at thebeginning of cooking.

Likewise, steviol glycosides such as rebaudioside C, D, E, F,steviolmonoside, rubusoside and dulcoside A can be hydrolyzed underbasic or acidic conditions at the C-19 position to afford a carboxylicacid or carboxylic acid salt.

When preparing a carbonate of M or bicarbonate of M as reactant, thetemperature of reaction system is generally performed at a temperatureabove room temperature.

The salt forms of the steviol glycosides can be isolated and/or purifiedby known methods, such as by recrystallization, HPLC preparation, columnchromatography and the like. Typically, the salt form of the steviolglycoside has a purity of at least 80%, more particularly 90% and evenmore particularly greater than 95% by weight. Ideally, the salt form ofthe steviol glycoside has a purity of 96%, 97%, 98%, 99%, 99.5%, 99.9%or greater.

In one aspect, a mixture of RB salt and RA can be effected byappropriate selection of the percentage of base utilized. For example, a50 mol % of base would provide a mixture of 50% RB salt and 50% RA on amolar basis. As an example, following the procedure of Example 1 videinfra, a mixture of RB salt and RA can be produced. Selection of theamount of base will effect the overall percentage of RB salt in themixture and can be varied from about 1 mol % base to 100 mol % base,where 100 mol % base would convert all of RA into an RB salt. In oneembodiment, the mixture would provide 50% RB salt and 50% RA. Thisratio, of course, can be varied depending upon the amount of baseutilized.

Technical Effect

The compounds (the salts) described herein, especially salts ofrebaudioside B (RB), are high potency sweeteners, having good potency toprovide increased sweetness at higher concentrations of the steviamaterial from which it is derived. Therefore, the present inventionsolves the problem, for example, where a solution with highconcentration of rebaudioside A, from 500 ppm to 1000 ppm, has noincreased perceived sweetness than a solution of 300 ppm RA. In otherwords, the salts described herein provide solutions with higherconcentration of stevia sweetener where the perceived sweetness isincreased as well.

Perhaps more importantly, the salts described herein are sweeteners bythemselves. Many have improved properties over their non-salt forms ornon-purified forms, such as the salt of RB. The carboxylic salts can beused then alone or in combination with foodstuffs.

The compounds described herein, especially salts of rebaudioside B, whenblending with other stevia sweetener(s) or other sweetener(s) such asRA, produce a composition that is stable at low pH values, such as at pH2.7.

The compounds described herein, especially salts of rebaudioside B, canalso be blended with other sweetener(s) to form new sweetenercompositions. Such compositions have reduced or eliminated after tasteand/or bitterness associated with typical stevia sweeteners or steviaextracts.

To avoid destroying an RB salt's nature, such as food safety, itsnatural qualities, and zero calorie aspects, the potential candidates ofsurfactant should be of corresponding characteristics, like naturallyoccurring, safe for ingestion, no after taste and/or no caloric content.

As a sweetener, sweet taste acceptance determines market value. Due tobitterness or aftertaste associated with steviol components, there isstill a need to eliminate these disadvantages from a stevia sweetener.

The compositions described herein can be used in beverages, broths, andbeverage preparations selected from the group comprising carbonated,non-carbonated, frozen, semi-frozen (“slush”), non-frozen,ready-to-drink, concentrated (powdered, frozen, or syrup), dairy,non-dairy, herbal, non-herbal, caffeinated, non-caffeinated, alcoholic,non-alcoholic, flavored, non-flavored, vegetable-based, fruit-based,root/tuber/corm-based, nut-based, other plant-based, cola-based,chocolate-based, meat-based, seafood-based, other animal-based,algae-based, calorie enhanced, calorie-reduced, and calorie-freeproducts, optionally dispensed in open containers, cans, bottles orother packaging. Such beverages and beverage preparations can be inready-to-drink, ready-to-cook, ready-to-mix, raw, or ingredient form andcan use one or more RB salt(s) as a sole sweetener or as a co-sweetener.

The compositions can be used in foods and food preparations (e.g.sweeteners, soups, sauces, flavorings, spices, oils, fats, andcondiments) from dairy-based, cereal-based, baked, vegetable-based,fruit-based, root/tuber/corm-based, nut-based, other plant-based,egg-based, meat-based, seafood-based, other animal-based, algae-based,processed (e.g. spreads), preserved (e.g. meals-ready-to-eat rations),and synthesized (e.g. gels) products. Such foods and food preparationscan be in ready-to-eat, ready-to-cook, ready-to-mix, raw, or ingredientform and can use one or more RB salt(s) as a sole sweetener or as aco-sweetener.

The compositions described herein can be used in candies, confections,desserts, and snacks selected from the group comprising dairy-based,cereal-based, baked, vegetable-based, fruit-based,root/tuber/corm-based, nut-based, gum-based, other plant-based,egg-based, meat-based, seafood-based, other animal-based, algae-based,processed (e.g. spreads), preserved (e.g. meals-ready-to-eat rations),and synthesized (e.g. gels) products. Such candies, confections,desserts, and snacks can be in ready-to-eat, ready-to-cook,ready-to-mix, raw, or ingredient form, and can use the composition as asole sweetener or as a co-sweetener.

The composition described herein can be used in prescription andover-the-counter pharmaceuticals, assays, diagnostic kits, and therapiesselected from the group comprising weight control, nutritionalsupplement, vitamins, infant diet, diabetic diet, athlete diet,geriatric diet, low carbohydrate diet, low fat diet, low protein diet,high carbohydrate diet, high fat diet, high protein diet, low caloriediet, non-caloric diet, oral hygiene products (e.g. toothpaste,mouthwash, rinses, floss, toothbrushes, other implements), personal careproducts (e.g. soaps, shampoos, rinses, lotions, balms, salves,ointments, paper goods, perfumes, lipstick, other cosmetics),professional dentistry products in which taste or smell is a factor(e.g. liquids, chewables, inhalables, injectables, salves, resins,rinses, pads, floss, implements), medical, veterinarian, and surgicalproducts in which taste or smell is a factor (e.g. liquids, chewables,inhalables, injectables, salves, resins, rinses, pads, floss,implements), and pharmaceutical compounding fillers, syrups, capsules,gels, and coating products.

The compositions described herein can be used in consumer goodspackaging materials and containers selected from the group comprisingplastic film, thermoset and thermoplastic resin, gum, foil, paper,bottle, box, ink, paint, adhesive, and packaging coating products.

The compositions described herein can be used in goods includingsweeteners, co-sweeteners, coated sweetener sticks, frozen confectionsticks, medicine spoons (human and veterinary uses), dental instruments,pre-sweetened disposable tableware and utensils, sachets, ediblesachets, potpourris, edible potpourris, artificial flowers, edibleartificial flowers, clothing, edible clothing, massage oils, and ediblemassage oils.

The compositions described herein can also be used with “artificialsweeteners”. Artificial sweeteners are those, other than sucrose, suchas cyclamates and salts thereof, sucralose, aspartame, saccharin andsalts thereof, stevia (Truvia™), rebaudioside A, xylitol, acesulfame-Kand the like.

According to variations in temperature, pH value, concentration,viscosity, etc., the user can choose or adjust kinds, types, otherparameters of surfactant to achieve the desired technical purpose, basedon the principles of the present invention.

The following paragraphs enumerated consecutively from 1 through 61provide for various aspects of the present invention. In one embodiment,in a first paragraph (1), the present invention provides a purifiedcompound comprising Formula I:

wherein M is any suitable cation that can replace a hydrogen atom, suchas an alkali metal or alkaline earth metal, an amino acid, an ammoniumion, etc.; and

R is a hydrogen atom or a sugar.

2. The purified compound according to paragraph 1, wherein M is a sodiumor potassium ion.

3. The purified compound according to either paragraphs 1 or 2, whereinthe sugar is a monosaccharide or an oligosaccharide.

4. The purified compound according to paragraph 3, wherein themonosaccharide is glucose (dextrose), fructose (levulose), galactose,rhamnose, xylose and/or ribose.

5. The purified compound according to paragraph 3, wherein theoligosaccharide is sucrose, maltose, lactose, -glucose-glucose,-glucose(-glucose)-glucose, -glucose(-rhamnose)-glucose.

6 The purified compound according to paragraph 5, wherein M is apotassium ion and R is glucose(-glucose-)glucose.

7. The purified compound according to paragraph 5, wherein M is a sodiumion and R is glucose(-glucose)-glucose.

8. A process to prepare a carboxylic acid salt of steviol or a steviolglycoside, comprising the step of:

-   -   reacting steviol or a steviol glycoside with a base, such that a        carboxylic acid salt is formed.

9. The process of paragraph 8, wherein the ratio of base to possiblecarboxylic acid content is 1:1.

10. The process of paragraph 8, wherein the ratio of base to possiblecarboxylic acid content is at least 10 molar percent.

11. The process of any of paragraphs 8 through 10, wherein the base isan amine, an amino acid, a metal carbonate, a metal bicarbonate, a metalhydroxide or a metal oxide.

12. The process of any of paragraphs 8 through 11, wherein the processis conducted in an aqueous environment.

13. The process of any of paragraphs 8 through 12, wherein the processis conducted at a temperature of at least about 30° C. to about reflux.

14. The process of any of paragraphs 8 through 13, wherein thecarboxylic acid salt is isolated.

15. The process of any of paragraphs 8 through 14, wherein the steviolglycoside is rebaudioside A, B, C, D, E, F, stevioside, steviolmonoside,steviolbioside, rebusoside, dulcoside A or mixtures thereof.

16. The process of any of paragraphs 8 through 14, wherein the steviolglycoside is raudioside A, B, D or mixtures thereof.

17. A process to prepare a carboxylic acid salt of a stevia extract,comprising the step of:

-   -   reacting the stevia extract with a base, such that a carboxylic        acid salt is formed with one or more constituents of the stevia        extract.

18. The process of paragraph 17, wherein the stevia extract constituentscomprise one or more of rebaudioside A, B, C, D, E, F, stevioside,steviolmonoside, steviolbioside, rebusoside, dulcoside A or mixturesthereof.

19. The process of paragraph 17, wherein the stevia extract constituentscomprise one or more of raudioside A, B, D or mixtures thereof.

20. The process of any of paragraphs 17 through 19, wherein the ratio ofbase to possible carboxylic acid content is 1:1.

21. The process of any of paragraph 17 through 19, wherein the ratio ofbase to possible carboxylic acid content is at least 10 molar percent.

22. The process of any of paragraphs 17 through 21, wherein the base isan amine, an amino acid, a metal carbonate, a metal bicarbonate, a metalhydroxide or a metal oxide.

23. The process of any of paragraphs 17 through 22, wherein the processis conducted in an aqueous environment.

24. The process of any of paragraphs 17 through 23, wherein the processis conducted at a temperature of at least about 30° C. to about reflux.

25. The process of any of paragraphs 17 through 24, wherein thecarboxylic acid salt is/are isolated.

26. A process to prepare the compound of Formula I of any of paragraphs1 through 7, comprising the step of:

reacting one or more of steviol or a steviol glycoside with an amine, anamino acid, a hydroxide of M, oxide of M, carbonate of M or bicarbonateof M.

27. The process according to paragraph 26, wherein the steviol glycosideis rebaudioside A, B, C, D, E, F, stevioside, steviolmonoside,steviolbioside, rebusoside, dulcoside A or mixtures thereof.

28. The process according to either paragraph 26 or 27, wherein M ispotassium or sodium.

29. The process according to any of paragraphs 26, 27 or 28, wherein thereaction takes place in an aqueous environment.

30. The process according to any of paragraphs 26 through 29, furtherincluding heating the reaction mixture to a temperature of at leastabout 30° C. to about reflux.

31. A sweetener composition comprising the compound as paragraphed inany of paragraphs 1 through 7 and a sweetener.

32. The sweetener composition according to paragraph 31, wherein thesweetener is a purified extract of stevia or mogroside V.

33. The sweetener composition according to paragraph 32, wherein thepurified extract of stevia comprises rebaudioside A ranging from about50% to about 100%.

34. The sweetener composition according to paragraph 33, wherein thepurified extract of stevia comprises rebaudioside A ranging from about95% to about 100%.

35. The sweetener composition according to any of paragraphs 32 through34, wherein the ratio of the purified extract of stevia to compound asin paragraphs 1 through 7 is from about 6:4 to about 95:5.

36. The sweetener composition according to paragraph 35, wherein theratio is about 7:3.

37. A purified rebaudioside B (RB) sweetener consisting essentially ofRB.

38. The purified rebaudioside B (RB) sweetener of paragraph 37, whereinthe purity of the RB is 99% or greater.

39. The purified rebaudioside B (RB) sweetener of either paragraphs 37or 38, wherein any detected bitterness is less than rebaudioside A (RA).

40. A mixture of a rebaudioside B carboxylic acid salt and rebaudiosideA.

41. The mixture of paragraph 40, wherein the ratio is from about 1:9 toabout 9:1 on a molar basis.

42. The mixture of either paragraph 40 or 41, wherein the salt is asodium or potassium salt.

43. A mixture of a rebaudioside B carboxylic acid salt and a steviaextract.

44. The mixture of paragraph 43, wherein the ratio is from about 1-9 toabout 9:1 on a weight basis.

45. The mixture of either paragraph 42 or 43, wherein the salt is asodium or potassium salt.

46. A mixture of a rebaudioside B carboxylic acid salt and one or moreof rebaudioside A, B, C, D, E, F, stevioside, steviolmonoside,steviolbioside, rebusoside, dulcoside or mixtures thereof.

47. The mixture of paragraph 46, wherein the ratio is from about 1:9 toabout 9:1 on a molar basis.

48. The mixture of either paragraph 46 or 47, wherein the salt is asodium or potassium salt.

49. A mixture of consisting essentially of rebaudioside A andrebaudioside B.

50. The mixture of paragraph 49, wherein the ratio is about 1:1 on aweight basis.

51. The mixture of any either paragraphs 49 or 50, wherein the RA has apurity of at least 95% by HPLC and RB has a purity of at least 95% byHPLC.

52. A mixture of rebaudioside A and rebaudioside B, wherein one or moreof rebaudioside C, D, E, F, stevioside, steviolmonoside, steviolbioside,rebusoside, or dulcoside is absent from the mixture.

53. The mixture of paragraph 52, wherein the RA has a purity of at least95% by HPLC and RB has a purity of at least 95% by HPLC.

54. A mixture of RB and one of rebaudioside C, D, E, F, stevioside,steviolmonoside, steviolbioside, rebusoside, or dulcoside.

55. The mixture of paragraph 54, wherein RB has a purity of at least 95%by HPLC.

56. A sweetener composition comprising one or more of RB, RA, or RD witha base.

57. The composition according to paragraph 56, wherein the base is anamine, a metal hydroxide, a metal oxide, an amino acid, a metalcarbonate or a metal bicarbonate.

58. The composition according to paragraph 57, wherein the base is ametal hydroxide.

59. The composition according to paragraph 58, wherein the metal isalkali metal or alkaline earth metal.

60. The composition according to paragraph 59, wherein the alkali metalis sodium or potassium.

61. The composition according to any of paragraphs 56-60, wherein therebaudioside to base ratio is from about 10:1 to 1:10 on molar basis.

The following paragraphs enumerated consecutively from 8 through 25provide for additional aspects of the present invention. In oneembodiment, in paragraph 8 a mixture consisting essentially ofrebaudioside A (RA) and rebaudioside B (RB).

9. The mixture of paragraph 8, wherein the ratio of RA to RB is from70:30 to 99:1 by weight.

10. The mixture of paragraph 9, wherein the ratio of RA to RB is from75:25 to 95:5 by weight.

11. The mixture of paragraph 10, wherein the ratio of RA to RB is from80:20 to 95:5 by weight.

12. The mixture of paragraph 11, wherein the ratio of RA to RB is from85:15 to 95:5 by weight.

13. The mixture of paragraph 12, wherein the ratio of RA to RB is about90:10 by weight.

14. The mixture of paragraph 13, wherein the mixture further containsrebaudioside D.

15. The mixture of paragraph 14, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

16. A sweetener composition comprising one or more of RB, RA, or RD witha base.

17. The composition according to paragraph 16, wherein the base is anamine, a metal hydroxide, a metal oxide, an amino acid, a metalcarbonate or a metal bicarbonate.

18. The composition according to paragraph 17, wherein the base is ametal hydroxide.

19. The composition according to paragraph 18, wherein the metal isalkali metal or alkaline earth metal.

20. The composition according to paragraph 19, wherein the alkali metalis sodium or potassium.

21. The composition according to paragraph 16, wherein the rebaudiosideto base ratio is from about 10:1 to 1:10 on molar basis.

22. The composition according to paragraph 17, wherein the rebaudiosideto base ratio is from about 10:1 to 1:10 on molar basis.

23. The composition according to paragraph 18, wherein the rebaudiosideto base ratio is from about 10:1 to 1:10 on molar basis.

24. The composition according to paragraph 19, wherein the rebaudiosideto base ratio is from about 10:1 to 1:10 on molar basis.

25. The composition according to paragraph 20, wherein the rebaudiosideto base ratio is from about 10:1 to 1:10 on molar basis.

The following paragraphs enumerated consecutively from 8 through 17provide for still more aspects of the present invention. In oneembodiment, in paragraph 8, a mixture consisting essentially of steviaextract, wherein the mixture contains about 1% to 30% rebaudioside B(RB) by weight.

9. The mixture of paragraph 8, wherein the stevia extract has above 90%purity of total steviol glycosides.

10. The mixture of paragraph 8, wherein the stevia extract has above 95%purity of total steviol glycosides.

11. The mixture of paragraph 9 or 10, wherein total steviol glycosidescontain rebaudioside A (RA) and/or rebaudioside D (RD).

12. The mixture of paragraph 11, wherein the ratio of RA to RB is from70:30 to 99:1 by weight.

13. The mixture of paragraph 12, wherein the ratio of RA to RB is from75:25 to 95:5 by weight.

14. The mixture of paragraph 13, wherein the ratio of RA to RB is from80:20 to 95:5 by weight.

15. The mixture of paragraph 14, wherein the ratio of RA to RB is from85:15 to 95:5 by weight.

16. The mixture of paragraph 15, wherein the ratio of RA to RB is about90:10 by weight.

17. The mixture of any of paragraphs 11 through 16, wherein the ratio ofRD to RA is from 30:70 to 5:95 by weight.

The following paragraphs enumerated consecutively from 8 through 44provide for yet still more aspects of the present invention. In oneembodiment, in paragraph 8, a mixture consisting essentially of steviaextract, wherein the mixture contains about 1% to 30% rebaudioside B(RB) by weight.

9. The mixture of paragraph 8, wherein the stevia extract has above 90%purity of total steviol glycosides.

10. The mixture of paragraph 8, wherein the stevia extract has above 95%purity of total steviol glycosides.

11. The mixture of paragraph 9, wherein total steviol glycosides containrebaudioside A (RA) and/or rebaudioside D (RD).

12. The mixture of paragraph 11, wherein the ratio of RA to RB is from70:30 to 99:1 by weight.

13. The mixture of paragraph 12, wherein the ratio of RA to RB is from75:25 to 95:5 by weight.

14. The mixture of paragraph 13, wherein the ratio of RA to RB is from80:20 to 95:5 by weight.

15. The mixture of paragraph 14, wherein the ratio of RA to RB is from85:15 to 95:5 by weight.

16. The mixture of paragraph 15, wherein the ratio of RA to RB is about90:10 by weight.

17. The mixture of paragraph 10, wherein total steviol glycosidescontain rebaudioside A (RA) and/or rebaudioside D (RD).

18. The mixture of paragraph 17, wherein the ratio of RA to RB is from70:30 to 99:1 by weight.

19. The mixture of paragraph 18, wherein the ratio of RA to RB is from75:25 to 95:5 by weight.

20. The mixture of paragraph 19, wherein the ratio of RA to RB is from80:20 to 95:5 by weight.

21. The mixture of paragraph 20, wherein the ratio of RA to RB is from85:15 to 95:5 by weight.

22. The mixture of paragraph 21, wherein the ratio of RA to RB is about90:10 by weight.

23. The mixture of paragraph 11, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

24. The mixture of paragraph 12, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

25. The mixture of paragraph 13, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

26. The mixture of paragraph 14, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

27. The mixture of paragraph 15, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

28. The mixture of paragraph 16, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

29. The mixture of paragraph 17, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

30. The mixture of paragraph 18, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

31. The mixture of paragraph 19, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

32. The mixture of paragraph 20, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

33. The mixture of paragraph 21, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

34. The mixture of paragraph 22, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

35. A sweetener composition comprising one or more of RB, RA, or RD witha base.

36. The composition according to paragraph 35, wherein the base is anamine, a metal hydroxide, a metal oxide, an amino acid, a metalcarbonate or a metal bicarbonate.

37. The composition according to paragraph 36, wherein the base is ametal hydroxide.

38. The composition according to paragraph 37, wherein the metal isalkali metal or alkaline earth metal.

39. The composition according to paragraph 38, wherein the alkali metalis sodium or potassium.

40. The composition according to paragraph 39, wherein the rebaudiosideto base ratio is from about 10:1 to 1:10 on molar basis.

41. The composition according to paragraph 36, wherein the rebaudiosideto base ratio is from about 10:1 to 1:10 on molar basis.

42. The composition according to paragraph 37, wherein the rebaudiosideto base ratio is from about 10:1 to 1:10 on molar basis.

43. The composition according to paragraph 38, wherein the rebaudiosideto base ratio is from about 10:1 to 1:10 on molar basis.

44. The composition according to paragraph 39, wherein the rebaudiosideto base ratio is from about 10:1 to 1:10 on molar basis.

The following paragraphs enumerated consecutively from 1 through 11provide for additional various aspects of the present invention. In oneembodiment, in a first paragraph (1), the present invention provides amixture that consists essentially of stevia extract, wherein the mixturecontain above 1% rebaudioside B (RB) by weight.

2. The mixture of paragraph 1, wherein the mixture contains about 1% to30% RB by weight.

3. The mixture of paragraph 1 or 2, wherein the stevia extract has above90% purity of total steviol glycosides.

4. The mixture of paragraph 3, wherein the stevia extract has above 95%purity of total steviol glycosides.

5. The mixture of paragraph 3 or 4, wherein total steviol glycosidescontain rebaudioside A (RA) and/or rebaudioside D (RD).

6. The mixture of paragraph 5, wherein the ratio of RA to RB is from70:30 to 99:1 by weight.

7. The mixture of paragraph 6, wherein the ratio of RA to RB is from75:25 to 95:5 by weight.

8. The mixture of paragraph 7, wherein the ratio of RA to RB is from80:20 to 95:5 by weight.

9. The mixture of paragraph 8, wherein the ratio of RA to RB is from85:15 to 95:5 by weight.

10. The mixture of paragraph 9, wherein the ratio of RA to RB is about90:10 by weight.

11. The mixture of paragraph 5-10, wherein the ratio of RD to RA is from30:70 to 5:95 by weight.

The invention will be further described with reference to the followingnon-limiting Examples. It will be apparent to those skilled in the artthat many changes can be made in the embodiments described withoutdeparting from the scope of the present invention. Thus the scope of thepresent invention should not be limited to the embodiments described inthis application, but only by embodiments described by the language ofthe claims and the equivalents of those embodiments. Unless otherwiseindicated, all percentages are by weight.

EXAMPLES Example 1 (KOH+RB)

10 g rebaudioside A, 100 mL potassium hydroxide and 100 mL methanol wereblended and then refluxed for 1.5 hours. After the reaction mixturegradually returned to room temperature, the pH of the mixture wasadjusted to 2.5 with an aqueous HCl solution (10%). With the addition ofHCl, a white solid precipitated. During the time of reflux and throughprecipitation, continuous stirring as performed. When no additionalsolid precipitated, the reaction mixture was filtered and the filtercake was washed with distilled water. The solid was dried and 6.5 gwhite powder (rebaudioside B) was obtained. HPLC-MS spectrum showed804.88, corresponding to the MW for RB.

At room temperature, 5 g rebaudioside B was mixed with 40 mL water withstirring to form a suspension. 3.5 mL of aqueous KOH (10%) was added tothe suspension until the suspension became clear. The clear solution waspoured into 200 mL acetone with stirring and a white solid graduallyprecipitated from solution. After filtration, the filter cake was washedwith cold water and was dried. 4.0 g white powder was obtained as thepotassium salt of rebaudioside B.

Example 2 (NaOH+RB)

10 g rebaudioside D, 20 mL sodium hydroxide and 100 mL ethanol weremixed and then heated at 70-90 degrees Celsius for 1.5 hours. After thereaction mixture gradually returned to room temperature, the pH of themixture was adjusted to 3.0 by addition of HCl solution (10%). With theaddition of HCl, a white solid precipitated while the solution wascontinuously stirred. When no additional solid precipitated, thereaction solution was filtered and the filter cake was washed withdistilled water. The solid was dried and 6.7 g white powder(rebaudioside B) be obtained.

At room temperature, 5 g white powder (RB) was mixed with 40 mL waterwith stirring to form a suspension. 3.3 mL of aqueous NaOH (10%) wasadded to the suspension until the suspension became clear. The clearsolution was dried by spray drying. About 4.0 g white powder (sodiumsalt of rebaudioside B) was obtained.

Example 3

The following examples indicate that salts of rebaudioside B can bedissolved in an acidic aqueous solution at high concentrations.

Sample preparation: Each sample was prepared by dissolving anappropriate amount of salt of Example 1, RA (if present) in a phosphatebuffer solution having a pH of 2.7.

Salt of pH Sample SN Example 1 Rebaudioside A (phosphate buffer) 2 300ppm 700 ppm 2.7 3 400 ppm 600 ppm 2.7 5 500 ppm none 2.7 Maintained at3.5-4.0° C.

Results of the Samples of Example 3

Sample Status within Status after Status after SN 0-5 min 5 hours 22hours 3 Clear Clear Less white precipitate 5 White precipitate Whiteprecipitate White precipitate

Example 4 (K₂O+RB)

0.1 mol Rebaudioside B and 0.1 mol K₂O were added to water and thenheated at 50 degree Celsius until the aqueous solution become clear.After drying, a white powder (potassium salt of rebaudioside B) beobtained by spray drying.

Example 5 (K₂CO₃+RB)

The procedure of Example 4 was followed with the replacement of K₂O withK₂CO₃, to provide the potassium salt of rebaudioside B.

Example 6 (KHCO₃+RB)

The procedure of Example 4 was followed with the replacement of K₂O withKHCO₃, to provide the potassium salt of rebaudioside B.

Example 7

Taste comparison between RB (prepared in Example 1, first part) and RAPurity of RA was 99.0% by HPLC and RB was 99.1% by HPLC.

HPLC Conditions

Instrument: Shimadzu SPD-20A

Mobile Phase: Acetonitrile-Water (Dissolve 25 mg ammonium acetate and 25μL acetic acid into 200 mL water, filtered through 0.45 μmmembrane)=80:20

Column: AgiLent Zorbax NH2 (5 μm, 4.6 mm×150 mm)

Flow: 1 mL/min

Temperature: Ambient

Wavelength: 210 nm

Sample Preparation: Weigh accurately 10 mg of sample into a 10 mLvolumetric flask, add 5 mL mobile phase, stir till the solid dissolved,then add the mobile phase to volume.

Injection Volume: 10 μL

RB sample: 400 ppm aqueous solution

RA sample: 400 ppm aqueous solution

Result: 7/10 experts found that RB had a lesser sweetness than RA, butalso had less bitterness than RA. RA has a strong bitterness profile.

Generally it was found that RB has a similar taste profile with RA,especially with regard to sweetness. Because of less bitterness, RBtasted better than RA.

Example 8

Taste comparison between a mixture of RA/RB and RA. Purity of RA was99.0% by HPLC and RB was 99.1% by HPLC.

RA/RB sample: RA 200 ppm+RB 200 ppm in aqueous solution

RA sample: RA 400 ppm in aqueous solution

Result: all experts fond that RA/RB had a diminished sweetness than RAalone, but difference was not significant. However, the RA/RB mixturehad much less bitterness than the RA solution. The result showed thatdecreased bitterness contributed more to an improved taste profile.

Conclusion: all experts made the same judgment, which indicated therewas a difference between the samples. However, the blend of RA/RB didnot appreciably alter the sweetness profile, but improved bitterness bydecreasing the bitterness of the solution in comparison to RA solutiononly.

Example 9

Purpose:

To evaluate the taste profile after addition of rebaudioside B (Reb B)to rebaudioside A (Reb A).

Materials:

Reb A, 97.2% (HPLC), provided by Ningbo Green-Health Pharmaceutical Co.,Ltd.

Reb B, 99.3% (HPLC), provided by EPC Natural products Co., Ltd.

Sample Preparation:

Samples were an aqueous solution of Reb A and Reb B, or Reb A alone. Thetotal concentration of Reb A and Reb B is set at 400 ppm. Environmentaltemperature was 20° C.

1) Details as Shown Below:

Sample # Reb A/Reb B (weight/weight) 1 100% Reb A 2 99:1  3 95:5  490:10 5 85:15 6 80:20 7 75:25 8 70:30

Results:

Nine persons were trained for sensory evaluation, and then underwent amultiple sensory evaluation. The tests provided that:

RB can remarkably affect the taste profile of RA.

From sample 1 to sample 4, below positive sensory profiles are gettingstronger.

From sample 4 to sample 8, below negative sensory profile are becomingstronger.

Positive Sensory Profile:

to shorten the duration of onset of RA

to shorten the duration of lingering of RA

to reduce the bitterness and after taste

Negative Sensory Profile:

With lowering bitterness, increased addition of Reb B brings moreunpleasant taste, like metallic or astringent taste.

Increase of Reb B causes the total sweetness to decrease.

Conclusion:

The best ratio of Reb A to Reb B is 90:10 by weight.

The ratio of Reb A to Reb B (from 99:1 to 70:30) can provide acommercial application.

A preferred range is from about 75:25 to about 95:5 by weight. A morepreferable range is from about 80:20 to about 95:5 by weight. When usinga range from 85:15 to 95:5 by weight, the result is better.

Lastly, the experts determined the ratio of 90:10 was the best.

Example 10

When adding rebaudioside D (Reb D) to samples in example 9, keeping thetotal concentration of rebaudiosides at 400 ppm by adding water, theexperts found Reb D can improve sensory taste profile under the samecondition.

It was found that the ratio of RD to RA from 30:70 to 5:95 by weight,the blend of Reb A, B and D can provide a pleasant taste.

The addition of Reb D provided a better taste.

Example 11

According to examples 9 and 10, through adjusting the totalconcentration of rebaudiosides to make sensory evaluation, researchersof the present invention found that the suitable range of rebaudiosidesconcentration is from 100 ppm to 1000 ppm in aqueous solution. (Total ofrebaudiosides is 100-1000 ppm, including RA+RB or RA+RB+RD) (Sample 4was preferred from Example 9) In beverages, 400-600 ppm was foundpreferable.

Example 12

According to example 9, the RA (97.2% (HPLC), provided by NingboGreen-Health Pharmaceutical Co., Ltd.) was replaced with below products(sample 1-7) provided by EPC Natural products Co., Ltd. to achieve thesame sensory result.

Sample No. Product ID product details 1 SG95(RA50) Total steviolglycosides: 95.52%; RA: 53.60%. 2 SG95(RA60) Total steviol glycosides:95.58%; RA: 63.14%. 3 SG95(RA80) Total steviol glycosides: 96.02%; RA:85.86%. 4 RA95 RA: 95.54%. 5 RA97 RA: 98.00%. 6 RA97S RA: 97.46%; RD:1.50%.  7 RA99 RA: 99.48%.

Samples 1-7 have different degree of aftertaste, but only slightly. Whenblended with RB under the conditions of example 9, shorter on-set,shorter lingering and less bitterness are noted by sensory evaluation.Samples 1-7 have acceptable profiles. In this case, addition of RB is apositive element to improve the general taste profile.

Although the present invention has been described with reference topreferred embodiments, persons skilled in the art will recognize thatchanges may be made in form and detail without departing from the spiritand scope of the invention. All references cited throughout thespecification, including those in the background, are incorporatedherein in their entirety. Those skilled in the art will recognize, or beable to ascertain, using no more than routine experimentation, manyequivalents to specific embodiments of the invention describedspecifically herein. Such equivalents are intended to be encompassed inthe scope of the following claims.

1-66. (canceled)
 67. A salt of rebaudioside B.
 68. The salt according toclaim 67, wherein the rebaudioside B is in carboxylate form, andoptionally wherein the salt is an alkali metal salt, an alkaline earthmetal salt, an amino acid salt, or an ammonium salt.
 69. The saltaccording to claim 68, wherein the salt is the sodium salt or thepotassium salt, optionally in the form of a white powder.
 70. The saltaccording to claim 67, wherein the salt is isolated and/or purified. 71.A composition comprising the salt of claim 67, optionally wherein thecomposition further comprises a foodstuff.
 72. The composition accordingto claim 71, wherein the composition is a sweetener composition,optionally wherein the sweetener composition further comprises anothersweetener, such as a stevia extract or mogroside V, or an artificialsweetener such a cyclamate or a salt thereof, sucralose, aspartame,saccharin or a salt thereof, xylitol, or acesulfame-K.
 73. Thecomposition according to claim 72, wherein: (i) the compositioncomprises a stevia extract, such as a purified extract of stevia,optionally wherein the purified extract of stevia comprises rebaudiosideA ranging from about 50% to about 100%, and optionally wherein the ratioof the stevia extract to the salt of rebaudioside B is from about 1:9 toabout 9:1 on a weight basis; and/or (ii) the composition furthercomprises one or more steviol glycoside(s), optionally wherein the oneor more steviol glycoside(s) are selected from steviol, steviolbioside,stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudiosideD, rebaudioside E, rebaudioside F, rubusoside and dulcoside A.
 74. Thecomposition according to claim 72, wherein the composition comprises thesalt of rebaudioside B and rebaudioside A, optionally wherein therebaudioside A is in salt form, and optionally wherein the ratio of thesalt of rebaudioside B to rebaudioside A is from 1:9 to 9:1 on a molarbasis.
 75. A sweetener composition comprising one or more ofrebaudioside B, rebaudioside A, or rebaudioside D with a base,optionally wherein the base is a metal hydroxide such as an alkali metalhydroxide or an alkaline earth metal hydroxide, and optionally whereinthe rebaudioside to base ratio is from about 10:1 to 1:10 on molarbasis.
 76. The composition according to claim 75, wherein base is sodiumhydroxide or potassium hydroxide.
 77. A solution comprising the salt ofclaim 67, optionally wherein the solution is aqueous, optionally whereinthe solution is a beverage, and optionally wherein the solution has a pHbelow 7, or below about 6, or below about
 3. 78. A solution comprisingthe composition of claim 71, optionally wherein the solution is aqueous,optionally wherein the solution is a beverage, and optionally whereinthe solution has a pH below 7, or below about 6, or below about
 3. 79. Asolution comprising the composition of claim 75, optionally wherein thesolution is aqueous, optionally wherein the solution is a beverage, andoptionally wherein the solution has a pH below 7, or below about 6, orbelow about
 3. 80. A beverage, broth, beverage preparation, food, foodpreparation, candy, confection, dessert or snack comprising the salt ofclaim
 67. 81. A beverage, broth, beverage preparation, food, foodpreparation, candy, confection, dessert or snack comprising thecomposition of claim
 71. 82. A beverage, broth, beverage preparation,food, food preparation, candy, confection, dessert or snack comprisingthe composition of claim
 74. 83. A method of use of a salt according toclaim 67 as a sweetener, wherein the method comprises the step of:adding the salt according to claim 67 to a composition, optionallywherein the salt is used without any additional steviol glycoside(s) orstevia extract(s).
 84. A method of use of a salt according to claim 67:(i) to eliminate the bitter aftertaste associated with a steviasweetener; and/or (ii) to decrease or eliminate the lingering profile ofa stevia sweetener; and/or (iii) to improve the taste profile of acomposition comprising one or more steviol glycoside(s), optionallywherein the one or more steviol glycoside(s) are selected from steviol,steviolbioside, stevioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rubusoside anddulcoside A, the method comprises the step of adding the salt accordingto claim 67 to the stevia sweetener in (i) or (ii), or the compositionin (iii).
 85. A method of use of a salt according to claim 67 to: (i)reduce or eliminate bitterness of a composition; and/or (ii) reduce oreliminate aftertaste of the composition; and/or (iii) reduce oreliminate lingering aftertaste of the composition; and/or (iv) provide asweetness profile similar to that of sugar to the composition, themethod comprises the step of adding the salt according to claim 67 tothe composition.
 86. A process to prepare a salt according to claim 67,comprising the step of: reacting rebaudioside A, rebaudioside B,rebaudioside D or a mixture thereof with a base, or reacting a steviaextract comprising one or more of rebaudioside A, rebaudioside B,rebaudioside D or a mixture thereof with a base, such that the salt isformed, optionally wherein: (i) the ratio of base to possiblerebaudioside B salt content is at least 10 molar percent; and/or (ii)the base is an amine, an amino acid, a metal carbonate, a metalbicarbonate, a metal hydroxide or a metal oxide, such as NaOH, KOH,Na₂O, K₂O, Na₂CO₃, K₂CO₃, NaHCO₃ or KHCO₃; and/or (iii) the process isconducted in an aqueous environment; and/or (iv) the process isconducted at a temperature of at least about 30° C. to about reflux;and/or (v) the salt is isolated.